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Thierry Rautureau’s Hot Chocolate

Thierry Rautureau’s Chocolat Chaud Grand-Mère

Served with a side of toasted brioche, this recipe is dark and decadent.

Inspired by the hot chocolate of his youth (made with fresh cow’s milk), this recipe for thick, creamy Chocolat Chaud Grand-Mère comes from Thierry Rautureau, chef and owner of Luc and Loulay Kitchen and Bar in Seattle. In line with his family tradition, it’s served at the restaurant with toasted brioche and butter, perfect for dunking.


  • ¾ cup whole milk
  • ¼ cup half-and-half
  • 2 oz. Theo 70 percent dark chocolate, very finely chopped or grated
  • 2 Tbsp. sugar (or more if you like it sweet)
  • 2 slices brioche
  • Salted butter, for spreading
  • Tools:small saucepan
  • Glass:serving cup or small teapot
  • Garnish:buttered slice of brioche


In a small saucepan, bring the milk and half-and-half to a boil. Whisk in the chocolate and sugar until the chocolate has melted and the mixture is perfectly smooth and covered with foam. Pour the hot chocolate into a serving cup or small teapot. Toast the brioche slices and serve them warm with the butter on the side. To eat, spread the butter generously on the brioche, dunk the brioche into the hot chocolate, and enjoy! Makes one extraordinarily generous 1½-cup serving.

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